Kushari

Kushari (or Koshari) is a popular Egyptian dish made from layers of Rice, Lentils, Macaroni, Chickpeas, Onions and Tomato Sauce. It has several different unique textures and flavors from each of the separate layers.

Prep. Time: 20 mins.
Cooking Time: 30 mins.
Servings: 3-4


Ingredients:

1 Onion
2 Tbsp Olive Oil
2 Cloves Minced Garlic
3/4 cup Rice
1/4 tsp Red Pepper Flakes
1 tsp Cumin
1 tsp Coriander
14.5 oz Tomato Puree
3/4 cup Brown Lentils
4 cups vegetable broth
1 cup Elbow Macaroni
2 Tbsp White Wine Vinegar
1 cup or 14.5 oz Can Boiled Chickpeas


Directions:

In a medium size pot, bring 2 cups of vegetable broth to a boil.

Add in the lentils and simmer for 25 mins.

While the lentils are cooking, saute the minced garlic in 1 Tbsp of the Olive Oil for approximately 5 mins. in a second smaller pot.

Add in the Vinegar, Tomato Paste, Cumin and Coriander to the garlic and simmer.

Once the tomato paste and lentils are simmering, bring a larger, third pot of water to a boil and add begin cooking the macaroni.

Once the macaroni and tomato puree are going, you should be close to the 25 min. point on the lentils. At this point, add in the rice and the remaining two cups of vegetable broth.

Bring the lentils and rice to a boil, then reduce them to a simmer and cook for 20 mins. or until the vegetable broth has been absorbed.

While the lentils and rice are cooking, saute the onions in 1 Tbsp of Olive Oil in a separate frying pan for approximately 15 mins., or until the onions become caramelized.

Remove everything from the heat and layer in each bowl as follows:

1) Rice and Lentils
2) Macaroni
3) Tomato Sauce
4) Chickpeas
5) Caramelized Onions

Lentil and Tomato Soup

Prep. Time: 15 mins.
Cooking Time: 1 hr.
Servings: 6-8
Wine Recommendation: Rioja


Ingredients:

1 cup lentils
8 cups Vegetable or Chicken Broth
1 Tbsp Olive Oil
1 chopped Onion
2 cloves Garlic
28 oz. can Tomatoes
1/2 tsp Salt
1 tsp Cumin
1 tsp Coriander
1/2 tsp Black Pepper
1/2 tsp Turmeric
1/4 tsp Cayenne
4 Tbsp Lemon Juice
1 lb cubed Lamb (optional)


Directions:

Saute the onions and garlic in the olive oil for 5-10 mins. until the onions become transparent.

Add the tomatoes, broth, lentils, salt, cumin, coriander, black pepper, tumeric and cayenne and cook for 45 mins.

Remove from heat, add lemon juice and serve over rice.


Cooking the Lamb:
Saute the lamb in olive oil with 1/4 tsp each of turmeric, salt and black pepper.
Add to individual servings of the stew as needed.

Spinach and Potato Curry

We usually add cauliflower to this one, but left it out this time. You can adjust the spice to your liking. It goes well with a good raita and if you'd like a meat to go with it, the Spicy Indian Chicken recipe from September makes a tasty addition.

Prep. Time: 15 mins.
Cooking Time: 45 mins.
Servings: 4-6
Wine Recommendation: Riesling


Ingredients:

1 lb. Potatoes
1 lb. chopped Spinach
14 oz. Can Garbanzo Beans
1 Head Cauliflower (optional)
4 Tbsp Butter
1 chopped Onion
3 cloves minced Garlic
8 oz. Green Chillies (Medium or Hot depending on preference)
2 tsp Turmeric
1 Tbsp Cumin
1/2 tsp Paprika
1/2 tsp Black Pepper
1/4 tsp Cayenne
1/4 tsp Cinnamon
1 tsp Salt
1 1/2 Tbsp Fresh Ginger (or 3/4 Tbsp dried)
2 Tbsp Lemon Juice
1 cup Water


Directions:

Cut the potatoes in quarters, and then into 1/9ths.

In a large pot, add the salt to the onions, garlic and ginger and saute in the butter for 5-10 mins.

While the onions and garlic are cooking, boil the potatoes in a separate pot for 5 mins. (save this pot for rice later).

Once the onions are translucent, remove from heat.

Mix the potatoes, cauliflower, onion, garlic, ginger, turmeric, cumin, paprika, black pepper, cayenne, and cinnamon and cook for 5 mins. longer.

Add the spinach, garbanzo beans and water and simmer for 30 mins.

Remove from heat, add lemon juice and serve over rice.

Mercimek Corbasi

Mercimek corbasi is a Turkish soup made with red lentils and is fairly thick and spicy. Either mint leaves (as shown below) or lemons work well as a garnish. Traditionally, it's not served with lamb. It was included for this recipe however, and was a worthwhile addition, since it made the soup much heartier.

Prep. Time: 10 mins.
Cooking Time: 1 hr.


Ingredients:

2 Medium Onions
2 Medium Carrots
2 Medium Potatoes
2 Cups Red Lentils
12 Cups Chicken or Vegetable Broth
2 tsp Red Pepper Flakes
2 tsp Cumin
2 tsp Black Pepper
2 Tbsp Olive Oil
2 Tbsp Flour
3 Tbsp Butter
1 Tbsp Dried Mint
2-3 Lemons
1 lb. Cubed Lamb (optional)



Directions:

Chop the onions and finely dice the potatoes and carrots.

Saute the onions and olive oil in a large pot until they become translucent.

Add the carrots, potatoes and red lentils and cook for 3 minutes.

To this mixture, add the broth, cumin, red pepper flakes and black pepper.

Bring to a boil and simmer for 30 mins.

While the soup is simmering, saute the lamb in a frying pan with olive oil for approximately 10 mins. (optional).

Once the soup is done cooking, add the butter and flour.

Pour the soup into a blender and mix well. Depending on the quantity of soup you've made, this may need to be done in stages.

Pour the mashed soup back into the original pot and place back on high heat for 5 minutes.

Serve garnished with dried mint and lemon (optional).

Ghormeh Sabzi

Ghormeh Sabzi is a Persian Stew that is often called the national dish of Iran. It's full of greens and onions and can be made with or without lamb. This stew is really hearty, while at the same time having a very delicate and complex flavor profile (due to the wide variety of greens). If you're looking for something quick and easy, this is definitely not it. There's quite a bit of chopping of vegetables and herbs required, but it's well worth the effort.

Prep. Time: 1 hr. 15 mins.
Cooking Time: 30 mins.
Servings: 4-6
Wine Recommendation: Shiraz

Ingredients:

16-24 oz. Baby Spinach
1/2 Bunch Fresh Dill
1 Bunch Fresh Parsley
1 Bunch Fresh Cilantro
1 Bunch Leeks
1 Bunch Green Onions
1 Tbs Dried Fenugreek
4 Dried Limes (or 1/4 cup lime juice)
1 Medium Onion
1/2 tsp Turmeric
3 Tbsp Vegetable Oil
14.5 oz can Red Kidney Beans
1 Medium Potato
1 lb Cubed Lamb (optional)
3 Tbsp Olive Oil
4 cups Chicken or Vegetable Broth
Salt
Black Pepper
1/4 tsp Crushed Red Pepper (or Cayenne)

Directions:

Cut the heads off of the Leeks and Green Onions. Finely chop the remaining parts, along with the Parsley, Cilantro, Dill, Spinach and Onion.

Cut the Potato into 1/2 size pieces.

Place the spinach into a pot with the heat setting on high and stir frequently until the excess water has been evaporated.

Add in the leeks, cilantro, green onions and parsley and continue cooking until the remaining greens have wilted.

Add two table spoons of olive oil and fry the vegetables until they turn a brownish color (about 15 mins.). Remove from heat and set aside.

In a separate frying pan add 1 tbsp of olive oil along with the chopped onions and potatoes. Stir fry until the onions become translucent.

Add the onions and potatoes to the vegetables.

Poke a hole in each of the dried limes and add those to the mixture along with the dill, 4 cups of vegetable broth, the turmeric, cayenne and the dried fenugreek.

Let the stew simmer for about 30 mins. and serve over rice.


Cooking the Lamb:

If you're adding meat in separately, simply re-use the frying pan that was use for the onions and potatoes. Add in about 1 tbsp of olive oil, 1 tsp turmeric, a 1/4 tsp salt and 1/4 tsp pepper along with 1/4 cup of broth from the stew. Cook until the lamb is done.